I had it once and it landed me in the hospital... Nowadays I have a chicken wings phobia. Mine stay on the grill for a MINIMUM of 30 min. Salmonella is a BITCH.
The key with chicken is to make sure your meat isnt pink inside. Once it gets that nice white color you want to take it off the grill otherwise overcooked chicken tastes dry because all of the juices have escaped.
For me it lasted a week, and half that time I spent in the bathroom on the can. Maybe thats a little too much details :P
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